Curried coconut pumpkin-carrot soup

Ok so you can probably tell I am in the mood for comfort food. The weather has turned all of a sudden and it’s COLD (this Australian blood will never get used to Toronto winters). First yesterday’s chili and now today – a soup.

A bit of a weird soup. This is what I had to work with:

Let’s just look at those carrots again up close, shall we? 😉

I also had this sample of coconut oil to work with, sent to me by the kind folks at Tropical Traditions. I have never cooked with coconut oil before but I was thinking about a coconut-curry soup with those ingredients and wondered what it would be like to sauté the veggies in the coconut oil.

It was a bit solidified, so I dug around…

I fried up one whole big onion, roughly chopped and tossed in a few cloves of garlic for good measure.

hollafoodzone – I tend to go light on salt but really this one did not. I guess there was enough in the stock?janet – indeed!Tasy Trix – LOL frankencarrots!!Laura – it is delicious!Conor – yup, can't help it, I am a freaky veg fiend!Maria – it's perfect for today with a big slushy storm outside!Brad – it's very strong coconuty flavour – more like intense raw coconut.Best Family – you guys would love this.Simply Life – and I love that it's not too heavy and creamy.

Too funny – am reading about something cooked in my house I have not seen/tasted. Maybe it's in my lunch today!I am very intrigued by the coconut oil for cooking. The jar looked a tad dubious – but in the wok I think it's a fab idea. Never seen this before. Will need to try a stir-fry with it in January